Partridge berries are a scarlet red and quite tart. They grow wild in bogs and barrens. If you can’t get Partridge berry jam try cranberry or blueberry jam.
4 cups all-purpose flour
2-1/2 teaspoons cinnamon
2-1/2 teaspoons cloves
1 teaspoon ginger
pinch of salt
1 cup margarine
3/4 cup molasses
2 teaspoons baking soda
1/4 cup steeped tea
2 cups partridge berry jam
Preheat oven to 425F.
Combine flour, cinnamon, cloves, ginger and salt.
Cream margarine and molasses.
In a separate bowl, combine baking soda and steeped tea.
Blend tea mixture into margarine mixture.
Then add the dry ingredients.
Turn out onto a lightly floured board.
Roll to 1/8-inch thickness.
Cut into rounds.
Line tart pans with rounds.
Fill with partridge berry jam.
Decorate in a lattice fashion the tops with strips of dough.
Bake 10 to 12 minutes.
Serve with cream.
